1. Preheat oven to 350F. 2. Rinse the trout under cold running water and pat dry with paper towels. Season the cavities lightly with salt and pepper. 3. Combine the dates, rice, HALF the onion, the coriander, ginger, cinnamon, almonds and HALF the butter in a bowl. Season well with salt and pepper. 4. Spoon the stuffing in the fish cavities and place each fish on a well-greased, double sheet of foil. Brush the fish with the remaining butter, season with salt and pepper and divide the remaining onion among the four parcels. 5. Wrap the fish neatly and seal the edges of the foil. 6. Place the parcels on a large baking trap and bake for 15-20 minutes, or until cooked to your liking. Serve with a light dusting of cinnamon. ---------------------------------------------------------------------------
Nutrition
Ingredients
